© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 Links FRESH CHIPOTLE SEASONED TURKEY SAUSAGE, squeezed from casings
1 (15-oz) can chickpeas, rinsed and drained
1 (15-oz) can black beans, rinsed and drained
1 c finely chopped onions
1 jalapeno pepper, seeded and minced
2 c chopped and seeded fresh tomatoes
2 c red wine vinegar and olive oil salad dressing
1/4 c chopped fresh cilantro
As needed for garnish additional fesh cilantro sprigs
Over medium heat, in a heavy nonstick skillet, brown sausage, breaking up sausage into small crumbles. Drain on clean paper towels and set aside. (Cooked sausage should measure 1 cup.)
In a large bowl, combine beans, onions, jalapenos and tomatoes. Mix well. Stir in cooked and cooled sausage.
Stir in salad dressing and cilantro and gently toss to coat all surfaces.
Cover and chill for, at least, 1 hour. Garnish with additional cilantro sprigs.